These Healthy Oatmeal Sheet Pan Berry Pancakes are made in a blender for an easy and flavorful breakfast. Leftovers make a great meal option for busy weekday mornings.
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Overnight Apple French Toast Casserole
This Overnight Apple French Toast Casserole has a warm, brown sugar, butter and cinnamon sauce. It is my family’s favorite breakfast recipe of all time. A generous heaping of Granny Smith apples gets coated with a light dusting of cinnamon and sugar before baking it in the oven. The perfectly, moist and sweet french bread absorbs all the eggy goodness overnight. Ohhh that sauce, that sauce, that sauce! It just makes my mouth water thinking about it.
Um, did I mention that sauce yet? Look how it just gets poured over those beautifully baked apples. The aromas from this dish are just pure punishment when you have to wait for your company to arrive. Maybe just a little nibble won’t be noticed. 🙂 Have you ever just said heck with it and ate a bite or 2? I plead the 5th on this one.
An overnight brunch recipe makes life soooo much easier in the morning when you are expecting guests and have other stuff to cook (and a few more piles of toys to hide from company still). I am still working on engineering a toy trap door that is able to suction all toys into a secret compartment not to be found by anyone. Oh well, we do what we can…clean house (uncheck), happy kiddos (check), happy tummies from french toast (check, check).
I think it is becoming alarmingly apparent that I have an unhealthy obsession with all things cakey and sweet. This is an unfortunate genetic defect that has affected my ability to eat other foods since childhood. I am happy to announce that I have successfully transitioned to a balanced diet after years of eating french toast for dinner as a child. Yes, I was a bit picky and spoiled…my mini me is following in my footsteps (headache approaching).
If you like this Overnight Apple French Toast Casserole, check out this Peach French Toast with Rum Chata Sauce, or Pumpkin French Toast with Butterscotch sauce (yummmmmy)!
MORE TO LOVE
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- Red Velvet Waffles
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- Easy Fruit Pizza
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- Candy Cane Crescent Roll Breakfast Pastry
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- Tiramisu pancakes
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- Pineapple Orange Creamsicle Mimosas
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- Salted Caramel Chocolate Martini
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- Baileys Peppermint Hot Chocolate
Overnight Apple French Toast Casserole
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
French bread soaks in a bed of eggy goodness overnight with Granny Smith apples on top. Bake it in the morning and prepare a warm, brown sugar and cinnamon sauce.
Course:
brunch
Servings: 8 -12
Ingredients
- 1 large or 2 mini loaves of sweet french bread
- 6 Eggs
- 2 C. Milk any % works just fine
- 1 Tsp. Cinnamon
- 1 Tsp. Vanilla
- 1/3 C. White Sugar
- 5 Granny Smith apples; peeled and thinly sliced
- 3 Tbsp. White Sugar
- 1/2 Tsp. Cinnamon
- 2 Tbsp. Butter; melted
- Sauce:
- 1/2 C. Butter
- 1/3 C. Brown Sugar
- 1 1/2 Tsp. Cinnamon
- 2 Tsp. Vanilla
- 1/2 C. Milk
Instructions
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Cut french bread into even slices around 1 1/2 - 2" thick.
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Place slices touching in a greased 9 x 13' baking pan.
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Beat together eggs, milk, cinnamon, sugar and vanilla.
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Pour egg mixture evenly over the top of the bread slices.
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Add apple slices to a bowl and sprinkle with sugar, cinnamon and melted butter. Mix together and place on top of french bread.
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Cover and refrigerate overnight.
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Bake at 350 degrees for around 45-50 minutes until top of bread begins to lightly brown.
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When french toast is almost done, prepare the sauce.
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On Medium Heat, melt butter in a small saucepan.
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Add brown sugar, cinnamon and vanilla; stir until brown sugar is dissolved and begins thickening.
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Add milk; continue mixing until mixture is bubbly and thickens.
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Pour warm sauce on top of french toast right before serving.
Tiramisu Pancakes
These Tiramisu Pancakes can be savored for dessert, breakfast, or dinner (no judgement here). Nothing is more exciting than marrying two of my favorite foods together into one delectable dish with plenty of Kahlua and espresso. Layer upon layer of Mascarpone goodness and fluffy cakes have me at “hello” every time.
These pancakes and I are a marriage made in heaven. Yes, I’m crazy about these delights, but who can blame me? Just look at the perfect fluffiness going on here! I’ve whisked up a pancake recipe for maximum enjoyment with or without the Mascarpone and Espresso.
Yes, I’m a complete narcissist when it come to my pancakes. Lord knows, I’ve had plenty of practice making them…no one misses a Pancake Sunday at my house! Somehow, I’m always left sitting at the table by myself with said pancakes devoured before I can even flip another round.
I got so tired of running out of pancake mix and having my husband run to the store for more whilst listening to the cries of hungry, feral children. The beauty of this recipe is that no buttermilk is needed. It is super easy to whisk a bit of lemon juice in milk for a quick substitute. You can also, whisk cream cheese with around 3 tbsp. of sour cream and 2 tbsp. of whipping cream as a substitute for Mascarpone. Hello, you big money saver!
This recipe is super easy and sure to have you moaning for more in the morning. Just make a big’ol stack of pancakes, dip’em in caffeine and alcohol (win/win), and layer them up with plenty of Mascarpone filling. Top them with cocoa powder and chocolate curls for a beautiful presentation. Serve them with a Pancake Shot…it has to be noon somewhere, right?
More to Love
If you love these Tiramisu Pancakes, be sure to check out a few of my favorite brunch cocktails to go with these babies…Pancake Shots, Pineapple Orange Creamsicle Mimosas, and Georgia Peach Martinis!
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- Jameson Pancake Shot
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- Pineapple Orange Creamsicle Mimosas
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- Georgia Peach Martini
Tiramisu Pancakes
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
These fluffy pancakes get dunked in a bath of Kahlua and Espresso, and topped with plenty of Mascarpone goodness!
Servings: 4
Ingredients
- Pancakes:
- 2 C. Flour
- 2 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 3 Tbsp. Sugar
- 1 Tsp. Vanilla
- 4 Tbsp. Butter; melted
- 2 Eggs; lightly whisked
- 1 1/4 C. Milk I use 2%
- 1 Tbsp. Lemon Juice
- 8 oz. Mascarpone
- 1/2 C. Powdered Sugar
- 1/4 C. + 3 Tbsp. Kahlua
- 1 C. of brewed Espresso or strong coffee
- Garnishments:
- Cocoa Powder
- Chocolate curls
Instructions
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Brew around 1 C. of Espresso or strong coffee; allow to cool.
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For Pancakes:
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Whisk together Milk and Lemon Juice; set aside.
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In a large bowl; mix together flour, baking soda, baking powder, sugar and salt.
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Mix in eggs, milk mixture and vanilla.
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Mix in melted butter.
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Heat a griddle or skillet to Medium/Low heat; spray lightly with nonstick cooking spray.
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Scoop around 1/3 C. of pancake batter; cook around 2-3 minutes per side or until golden brown and firm in the middle.
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Make the Mascarpone Filling:
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Beat together the Mascarpone, powdered sugar and Kahlua
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Add the espresso to a medium bowl; stir in 1/4 C. Kahlua.
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Dip each pancake into the bowl of espresso Mixture, spread a generous layer of the Mascarpone cheese filling, repeat, and sprinkle the top with cocoa powder and chocolate shavings.
Lemon Poppy Seed Pancakes with Lemon Glaze
These Lemon Poppy Seed Pancakes with Lemon Glaze are perfectly fluffy, citrusy and sweet! The lemon glaze is a welcome change from the usual maple syrup routine. I am in love with all things lemon right now for spring and these really hit the spot! They will make the perfect addition to your Mother’s Day brunch and are easy enough for the kids to help make.
A miracle occurred after I made these pancakes…my picky daughter ate them! That’s right, the pickiest person in the world had a bite and then requested to eat a whole one after already eating her usual plain pancakes. Oh my yummy surprise…maybe I can actually make pancakes without having to make 3 different varieties for a change! It is always exciting to be able to change things up a bit after being in a complete pancake Sunday rut.
My daughter loves helping in the kitchen and was so excited to be able to pour some of the ingredients in the mixing bowl (and floor). I am just relieved that she didn’t insist on cracking the egg this time. That can quickly escalate into a very dangerous situation for any nearby objects! A hazmat suit needs to be available close by for such situations…huge sigh of relief.
Be sure to check out my Raspberry Cream Cheese and Andes Chocolate Mint Pancakes for more cakey goodness. I am thinking a pancake buffet is in order for Mother’s Day brunch at my house this year!
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- Andes Chocolate Mint Pancakes
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- Cranberry Orange Bundt Cake
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- Easy Fruit Pizza
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- Blueberry Lemon Muffins
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- Buttermilk Blueberry Waffles
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- Apple French Toast Casserole
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- Candy Cane Crescent Roll Breakfast Pastry
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- Pineapple Orange Creamsicle Mimosas
Lemon Poppy Seed Pancakes with Lemon Glaze
Cook Time
3 mins
Total Time
3 mins
Lemon poppy seed pancakes are topped with a tangy lemon glaze.
Course:
Breakfast
Servings: 4 servings
Ingredients
- 1 1/2 C. Flour
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 1/4 C. Sugar
- 1/4 Tsp. Salt
- 1 1/4 C. Milk
- 1 Egg
- 1/2 C. Fresh Lemon Juice
- 2 Tbsp. White Vinegar
- 2 Tbsp. Poppy seeds
- 2 Tbsp. Canola Oil
- Glaze:
- 2 Tsp. Lemon Extract
- 2 C. Powdered Sugar
- Zest of 1 Lemon
- 1/4 C. Milk
Instructions
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Prepare Lemon Glaze:
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Add powdered sugar, milk, lemon extract and lemon zest to a mixing bowl.
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Beat with a mixer until thoroughly combined.
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Prepare Pancakes:
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In a large Bowl, mix together flour, baking powder, baking soda and salt.
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Stir in milk, egg, lemon juice, sugar, white vinegar and oil.
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Stir in poppy seeds.
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Heat a nonstick skillet to medium heat and lightly spray with cooking spray.
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Add around 1/3. C. of pancake batter to the skillet for each pancake.
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Cook each side until lightly browned.
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Serve topped with lemon glaze.
Raspberry Cream Cheese Coffee Cake
This Raspberry Cream Cheese Coffee Cake is the perfect touch of sweetness to your breakfast! It is drizzled with a confectioners sugar glaze with a surprising cream cheese and raspberry jam filling. This is really my favorite coffee cake recipe and it was quickly demolished at my Christmas brunch! …